Cachapas Stuffed with Pollo Guisado - A Caribbean High-Protein Twist

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings:

Author: Gaila - Strength & Sazón

4 from 4 votes

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Crispy Venezuelan cachapas stuffed with Dominican pollo guisado, avocado purée and cilantro-lime yogurt sauce. 32g protein. Two cultures, one unforgettable bite.

Ingredients

The Cachapa:

2 cups corn kernels fresh or canned, drained
2 tablespoons masa harina
¼ cup high-protein milk
1 large egg
1 pinch salt
1 teaspoon sugar optional - fresh corn is already sweet if your watching your sugar, use allulose
Avocado oil spray

The Pollo Guisado (filling):

1 lb chicken breast cubed or shredded
½ cup low-sodium bone broth
2 tablespoons tomato paste
½ red onion diced
1 green pepper diced
3 garlic cloves minced
1 teaspoon Dominican oregano
Salt and pepper to taste
1 teaspoon avocado oil

The Avocado Purée:

2 ripe avocados
Juice of ½ lime
Salt to taste

The Cilantro-Lime Yogurt Sauce:

½ cup 0% Greek yogurt
¼ cup fresh cilantro finely chopped
Juice of 1 lime
1 small garlic clove grated
Salt to taste

Instructions

Make the pollo guisado

Heat avocado oil in a skillet over medium heat. Sauté the garlic, onion, and green pepper for 2-3 minutes. Add the chicken cubes and sear on all sides. Stir in the tomato paste, Dominican oregano, and bone broth. Cook on medium-low for 20 minutes until the chicken is tender. For shredded chicken, remove from the pan, shred with two forks, and return to the sauce.

Make the avocado purée

Mash the avocados with a fork. Add lime juice and salt. It does not need to be perfectly smooth - a rustic texture works better inside the cachapa.

Make the cilantro-lime yogurt sauce

Combine the Greek yogurt with the chopped cilantro, lime juice, and grated garlic. Season with salt. Refrigerate until ready to serve.

Make the cachapas

In a blender, combine the corn, masa harina, milk, egg, salt, and sugar. Pulse until you have a thick batter with texture - not completely smooth. Heat a non-stick skillet over medium heat and spray with avocado oil. Pour ½ cup of batter per cachapa and gently spread into a circle. Cook 2-3 minutes per side until the edges are golden and the surface looks dry. Flip and cook 1-2 minutes more.

Assemble

Over each cachapa, layer the pollo guisado, a generous spoonful of avocado purée, and a drizzle of the cilantro-lime yogurt sauce. Serve immediately.

Nutrition

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